Always wear a tall hat when port tasting. It is by this, more than anything you will be judged.

But seriously, I must vehemently disagree with some of the above; never, ever, ever use any kind of paper filter on port. The sludgy bit at the bottom should be used for gravy, or more appropriately poured on the ground as a libation to the gods.

First of all, thank you very much for your consideration,,entertainment AHB! I will definitely consider everything you said, and I will make sure to write down as much as I can about my first good vintage!

I like the idea of eating steak with more recent vintage ports. I suppose that the stronger tannins fit better than with a more subtle bottle of aged vintage Port!

I will also try out the sushi/port combo. My first try will most likely be with a sweeter port, along with fresh seafood in them!

LGTrotter: if I don't forget to wear a tall hat, I'll take a picture and send it to you! Then, you'll be able to judge my port abilities